Newer Canning Recommendations (2005)

Are you following the latest canning recommendations?

Canning guidelines were revised in 1989. Canning instructions printed before 1989 may be unsafe. Here are some of the newer recommendations you should be using:

- Bottled lemon juice should be added to all canned tomatoes.

- Jellies, jams, and preserves should be processed in a boiling water bath.

- Pickles and pickled products should be processed in a boiling water bath.

- The pressure for your pressure canner and the time for processing in a boiling water bath should be adjusted according to your local altitude.

For more information about canning specific foods, contact your local cooperative extension office.

For more information on this subject, Please visit the College of Agricultural Sciences Publications Web site.

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